We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
5 minutes
5 minutes
10 minutes
- 3 large eggs, lightly beaten with a fork
- 5.10 gm thin cream
- 20.00 ml finely chopped flat-leaf parsley
- 20.00 ml finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish
- 5g (1 tsp) unsalted butter
- 2.30 gm olive oil
- 40.00 ml finely grated gruyere cheese
- Smoked salmon, to serve
- Sour cream, to serve
- Whisk eggs in a bowl and mix in cream and herbs. In a non-stick frypan, heat butter and oil over medium heat until butter foams. Increase to high heat, add egg mixture and swirl to coat pan. Let sit briefly, then push edges towards the center while tilting pan. Repeat for 2-3 minutes until almost set. Sprinkle cheese over the omelette, fold gently in half, then transfer to a plate. Top with smoked salmon, a dollop of sour cream, and enjoy right away.
Similar Recipes
- 10min
Omelette aux fines herbes
Delicious and easy solo meal for a cozy Sunday night.
- 10min
Super couscous salad
Elevate your basic couscous salad by adding your favorite vegetables and leftovers for a tasty and customizable meal. Roasted squash, pomegranate seeds, herbs, and citrus for a vibrant twist. The possibilities are endless!
Blanched asparagus – poached egg – fresh smoked salmon
Upgrade your poached eggs game with this foolproof technique: wrap them in cling film with herbs for perfectly cooked, flavorful results every time. No more struggling with traditional methods or worrying about the eggs falling apart. This method guarantees a delicious poached egg pouch without any hassle.
- 45min
Fine Crisp Cakes
Try these Elizabethan spiced cakes with a flavorful twist of allspice and turmeric. Goodbye paleo, hello delicious!
- 20min
Trout with ham and cider